Paneer Tikka Masala is one of those dishes that feels like a warm hug after a long day, bringing together smoky grilled paneer cubes and a luscious tomato-based gravy that’s both vibrant and soothing.

One evening, I started marinating the paneer, distracted by the chatter of the TV in the background and a half-finished cup of chai sitting beside me. Somewhere between the spices and the sizzle of the grill pan, I realized that the kitchen had filled with aromas that made me pause—was it the cardamom or the ginger garlic paste? It’s tricky to pinpoint, but it was enough to pull me back from my scattered thoughts, reminding me that good food is often about these imperfect, in-between moments. I didn’t rush the simmering gravy, letting it bubble gently while I tidied up, anticipating the first bite with a mix of hunger and calm. That creamy, spiced warmth on my tongue was worth every minute spent.

Why You’ll Love It

It’s rich and creamy without feeling heavy—though it’s definitely a dish you want to savor slowly.
The smoky char on the paneer adds a depth that’s hard to replicate in other curries.
It’s simple—and that’s kind of the point. No complicated techniques, just layers of flavor built one step at a time.
Pairs beautifully with naan or fluffy basmati rice, making it a versatile centerpiece for any meal.

If you’re a little intimidated by Indian spices, don’t sweat it. The magic is in letting the ingredients come together naturally, and you don’t need perfect precision to enjoy a dish like this.

Paneer Tikka Masala

Print Recipe

A rich and creamy Indian dish featuring marinated paneer cubes grilled to perfection and simmered in a spiced tomato-based gravy.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4

Ingredients

Scale

400 grams paneer, cut into 1-inch cubes
1 cup thick yogurt
1 tablespoon ginger garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon ground coriander
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 large onion, finely chopped
2 large tomatoes, pureed
1 teaspoon cumin seeds
2 green cardamom pods
1 bay leaf
1 cinnamon stick (2 inches)
1/2 cup heavy cream
1/4 cup fresh cilantro leaves, chopped
Salt to taste
1 tablespoon butter
1 teaspoon kasuri methi (dried fenugreek leaves)

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Instructions

In a large bowl, combine yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, ground coriander, lemon juice, and salt. Mix well to form the marinade.
Add the paneer cubes to the marinade and gently coat them. Cover and refrigerate for at least 1 hour.
Heat a grill pan or non-stick skillet over medium heat and brush with 1 tablespoon vegetable oil.
Place the marinated paneer cubes on the pan and cook for 2-3 minutes on each side until lightly charred. Remove and set aside.
In a large pan, heat 1 tablespoon butter over medium heat. Add cumin seeds, green cardamom pods, bay leaf, and cinnamon stick. Sauté for 1 minute until fragrant.
Add the finely chopped onion and cook until golden brown, about 6-7 minutes.
Pour in the pureed tomatoes and cook for 8-10 minutes, stirring occasionally, until the oil separates from the masala.
Add salt to taste and kasuri methi by crushing it between your palms. Stir well.
Add the grilled paneer cubes to the tomato gravy and mix gently.
Pour in the heavy cream and simmer the curry for 5 minutes on low heat, stirring occasionally.
Turn off the heat and garnish with chopped fresh cilantro leaves.
Serve hot with naan, roti, or steamed basmati rice.

Kitchen Notes: I usually rely on a good non-stick pan or a grill pan for the paneer, nothing fancy, just something that can get a nice sear without sticking. Serving it with warm naan makes it feel a bit more special, though a simple steamed rice works just as well when you want to keep things quick. Sometimes, I experiment by tossing in some bell peppers or swapping out kasuri methi for fresh fenugreek leaves—though the taste shifts slightly. Also, if you want it less creamy, you can cut back on the heavy cream, but the texture might feel a bit lighter than expected. Honestly, I haven’t tested all the variations, but that’s part of the fun.

FAQ

Q: Can I make this ahead? A: Yes, it actually tastes better after a few hours or overnight in the fridge. Just reheat gently to keep the paneer tender. Q: What if I can’t find kasuri methi? A: You can skip it or try a pinch of dried fenugreek powder, but the flavor won’t be quite the same. Q: Is this spicy? A: It has a mild to moderate heat, but you can adjust the chili powder to your taste.

Ready to dive into this flavorful experience? Save the recipe and start prepping your own Paneer Tikka Masala tonight.